Q: Why did you come to Le Cordon Bleu Japan?
A: I want to do something about the way we eat. A lot of consumers are wary about chemically-named ingredients in food products simply because they don’t understand what they mean, but they’re not all bad.
After finishing the Grand Diplôme here, I’m going on to study nutrition. I want to demonstrate that science and nutrition can complement with food without compromising flavour or satisfaction and influence eating habits a little at a time.
This is why I’m here at Le Cordon Bleu Japan - to learn proper fundamentals. I need to know how to make things the right way before I start tampering with recipes.
This season we're spreading the joy with Le Cordon Bleu Australia's inaugural Christmas e-Magazine. Joyeux Noël!
Our Le Cordon Bleu team have designed these cake toppers as a fun activity for the family.
Le Cordon Bleu Istanbul opened a stylish window to gastronomy on its 10th year anniversary
Le Cordon Bleu are delighted to share a festive discount offer from Le Cordon Bleu Online Learning.
Chocolate can be worked in so many ways that the French have made it an art form in its own right. Discover Le Cordon Bleu diplomas.
The baguette, one of the symbols of French gastronomy, has secured its place on Unesco’s Intangible Cultural Heritage list! Le Cordon Bleu Paris institute is ...
Dr. Hazreel Hasmi is a lecturer and Master of International Hospitality Management (MIHM) Course Coordinator at Le Cordon Bleu Australia. He holds a PhD from ...
Le Cordon Bleu was delighted by the recent news that the French baguette has received Unesco heritage status as part of the body’s intangible cultural heritage ...
Le Cordon Bleu London are delighted to bring you another edition of Christmas with Le Cordon Bleu, brimming with collaborations from industry experts and ...
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